Recipe: Bloomin' Onion

Impress your guests with this stunning "Hasselback" Bloomin' Onion, a lighter, oven-baked take on the classic savoury snack.

This dish is as much a centre-piece as it is a treat, featuring tender, petal-like layers seasoned with a smoky, herby crust that’s perfect for pulling apart and sharing.

We used the Bedfordshire Champion onion for this recipe, a traditional British favorite from the DT Brown range. Known for its large, globe-shaped bulbs and excellent keeping qualities, its firm texture makes it ideal for the intricate "hasselback" slicing required to get those perfect crispy edges.

Typically sown from February to April, these reliable onions provide a sweet, mild flavour that balances beautifully with the spicy paprika coating.

Check out our onion seeds here.

Ingredients:

1 large yellow onion

1/2 cup almond flower

2 tsp paprika

1/2 tsp cayenne papper

1/4 tsp black pepper

1 tsp garlic powder

1/2 tsp dried oregano

1/2 tsp dried thyme

1/4 tsp salt

2 eggs, lightly beaten

1 tsp olive oil

Method

1. Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.

2. Cut off the top about 1/2 inch of the onion and peel. Place the onion cut-side down on a cutting board. Starting 1/8 inch from the root, cut the onion into 12-16 vertical wedges. Turn the onion over and use your fingers to gently separate the onion petals.

3. In a small bowl combine the almond flour, paprika, cayenne pepper, garlic powder, oregano, thyme, black pepper and salt.

4. Dip the onion in beaten eggs and turn it over to make sure every part of the onion is covered.

5. Take it out, and coat with almond mixture. Make sure all the layers are covered.

6. Place the onion on prepared baking sheet, brush with olive oil and cover with aluminum foil.

7. Bake for 30 minutes, then remove the foil and bake for 5-10 minutes more or until the onion is tender and the edges are browned.